Green Beans with Mushrooms
User Reviews
5
Green Beans with Mushrooms
Description
The recipe combines fresh trimmed green beans with cremini mushrooms and sliced red onion cooked in a skillet with butter and chicken stock. Seasoned with kosher salt and freshly ground black pepper, the beans cook over medium-high heat while the added stock gently braises them. Stirring frequently towards the end prevents boiling and helps the stock reduce into a thick sauce that clings to the mushrooms and beans.
The mushrooms add a rich, earthy taste, while the red onion contributes mild sweetness. The butter enriches the mixture, giving a subtle creaminess that balances the acidity of the stock. The green beans remain pleasant and crisp, not overcooked, maintaining texture contrast. The dish can be adjusted by adding more stock if it reduces too quickly or raising heat to speed reduction once beans are tender.
This vegetable side is an adaptable accompaniment to many meals, especially roasted or grilled meats. Its warm and silky sauce makes it satisfying without heaviness. It can be served promptly once the beans are at the desired tenderness.
If the liquid reduces before beans are tender, add chicken stock gradually to finish cooking.Increasing heat at the end can help thicken the sauce quicker once beans are ready.Butter can be substituted with a dairy-free alternative for a dairy-free option.
Ingredients
- 1 1/2 pounds Green bean trimmed, fresh
- 1 teaspoon kosher salt plus more as needed, Diamond Crystal brand
- 1/4 teaspoon black pepper fresh
- 8 ounces cremini mushrooms (cut into thick slices)
- 1 small red onion (halved and thinly sliced (I also tested with a shallot and both are good))
- 1 1/2 tablespoons butter cut into a few pieces, unsalted
- 3/4 cup chicken stock plus more as needed, low-sodium
Instructions
- Spread the green beans into an even layer in a large skillet, add the salt and pepper, then toss to coat. Scatter the mushrooms, onion, and butter on top, then pour in the chicken stock.
- Put the skillet over medium-high heat and cook, stirring the vegetables occasionally at the beginning and more frequently towards the end (to prevent the beans from boiling in the sauce), until the beans are cooked but still pleasantly crisp and the mushrooms are coated in a thick sauce, about 20 minutes.
- If the beans are cooked to your liking but the stock hasn't reduced enough, raise the heat to high to help speed up the process. And if the sauce has nearly cooked off but the beans aren't done yet, add more stock 2 tablespoons at a time as needed.
- Taste and add more salt if you like and serve right away.
Notes
- If the liquid reduces before beans are tender, add chicken stock gradually to finish cooking.
- Increasing heat at the end can help thicken the sauce quicker once beans are ready.
- Butter can be substituted with a dairy-free alternative for a dairy-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 88kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3.5g | 7% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7.5mg | 3% |
| Sodium | 218mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
